Best 3 Freekeh With Chicken Almonds And Yogurt Recipes

Freekeh with chicken, almonds, and yogurt is a delectable and wholesome dish that combines the nutty flavor of freekeh, the savory taste of chicken, the crunch of almonds, and the tanginess of yogurt. This Middle Eastern dish is a delightful blend of textures and flavors, and it is sure to tantalize your taste buds. Whether you are looking for a hearty meal to enjoy with family and friends or a dish to impress your guests, this recipe is sure to satisfy. With its vibrant colors and aromatic spices, freekeh with chicken, almonds, and yogurt is a culinary masterpiece that will transport you to the bustling markets of the Middle East.

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FREEKEH WITH CHICKEN, ALMONDS AND YOGURT

Freekeh With Chicken, Almonds and Yogurt image

Freekeh is unbelievably delicious. Just a bowl of it with a dab of yogurt would suffice, but for the full effect it should be topped with a savory stew of chicken or lamb. Freekeh is made from wheat that is harvested when the berries are still green and then burned to remove the chaff. It is often described as roasted, but when I say smoky, it really is. Use cracked freekeh as the whole-grain version takes longer to cook.

Provided by David Tanis

Categories poultry, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 18

Ingredients

2 cups cracked freekeh
3 tablespoons extra-virgin olive oil
1/2 cup blanched almonds
2 tablespoons unsalted butter
1/4 teaspoon allspice
1 (1-inch) stick of cinnamon
1/4 teaspoon black pepper
1 teaspoon salt
5 cups unsalted chicken broth or water
6 large chicken thighs, whole legs or a cut-up bird, about 3 pounds
Salt and pepper
1 teaspoon cinnamon
1/2 teaspoon allspice
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
4 cups unsalted chicken broth or water
A few sprigs flat leaf parsley
2 cups plain yogurt, for serving

Steps:

Pick over freekeh and rinse in cold water until water looks clear. Soak grain in cold water for 30 minutes, then drain well.
Heat oil in a heavy-bottomed large saucepan or Dutch oven over medium-high heat. Add almonds and fry, stirring, until golden, 3 to 4 minutes. Remove almonds and set aside.
Add butter to oil. When hot, add freekeh and stir to coat. Add allspice, cinnamon stick, pepper and salt.
Add broth, turn heat to high and bring to a boil. Cover and turn heat to low. Cook for 20 to 25 minutes, until tender. (Whole-grain freekeh will take 40 to 45 minutes.) From time to time, give freekeh a stir and make sure it isn't sticking. All liquid should be absorbed, as it would in cooking rice, and freekeh should be tender. If not, add a little water and cook for a few minutes longer. Taste for salt and adjust. Turn off heat.
Meanwhile, prepare the chicken: Season the meat on both sides generously with salt and pepper. Sprinkle with cinnamon and allspice and rub over chicken.
Heat olive oil and butter in a large deep skillet over medium-high heat. Gently fry chicken on both sides until nicely browned. Add broth and bring to a boil. Cover, turn heat to low and simmer for 35 to 40 minutes, until the chicken is tender. Turn off heat and keep warm.
To serve, spoon freekeh onto a warm platter. Lay chicken on top and ladle remaining cooking liquid over. Top with reserved fried almonds. Garnish with parsley sprigs. Pass a bowl of yogurt.

FREEKEH WITH CHICKEN RECIPE BY TASTY

Freekeh With Chicken Recipe by Tasty image

Here's what you need: chicken thighs, medium onion, freekeh, chicken broth, olive oil, ghee, ground cinnamon, allspice, turmeric powder, ground cardamom, salt and pepper, olive oil, pomegranate molasses, allspice, ground cinnamon, ground cardamom, paprika, salt and pepper

Provided by Tasneem Amr

Yield 2 servings

Number Of Ingredients 18

Ingredients

2 chicken thighs
1 medium onion
2 cups freekeh, washed
5 cups chicken broth, divided in half
2 tablespoons olive oil
1 tablespoon ghee, optional
1 teaspoon ground cinnamon
1 teaspoon allspice
1 teaspoon turmeric powder
½ teaspoon ground cardamom
salt and pepper, to taste
2 tablespoons olive oil
1 tablespoon pomegranate molasses
1 teaspoon allspice
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon paprika
salt and pepper

Steps:

Cook the chicken thighs by boiling them in water and desired spices.
Sauté the onions in olive oil. Add the washed freekah and let it cook for a minute.
To this, add the chicken broth and the spices and bring to a boil. Once boiling, cover and cook on medium for around 25 minutes or until cooked and tender.
To broil chicken: Cover chicken thighs with spice mixture and broil on high for 5 minutes.
Garnish with roasted nuts and serve with yogurt or yogurt and cucumber salad.
Enjoy!

FREEKEH (ROASTED GREEN WHEAT) WITH CHICKEN - A TRADITIONAL ARAB

Freekeh (Roasted Green Wheat) With Chicken - a Traditional Arab image

Freekeh cooked into a pilaf and served with boiled and broiled chicken is a typical Arab dish served when guests come over. It is served on a platter, topped with the chicken, roasted almonds and pine nuts, and a yogurt salad and/or lemony salad on the side. Freekeh is pre-roasted so don't be surprised when the soaking water turns ashy in color.

Provided by Cookie Jarvis

Categories Grains

Time 6h

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

3 lbs wheat, freekeh
2 whole chickens, cut into serving pieces
2 onions
2 tablespoons tomato paste
4 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 cup almonds, slivered and toasted
1 cup pine nuts, toasted

Steps:

Soak the freekeh in plenty of water, it will start to absorb right away.
Cover chicken with water in large pot.
Bring to boil.
Skim the scum off the top until broth is clear.
Add two onions, cut in half, to remove any bad odors from the chicken.
Simmer for another half hour.
Remove chicken from broth. Set aside.
Strain broth.
Rinse freekeh, drain well.
In a large pot, add olive oil to cover bottom and fry freekeh in it for a couple minutes.
Add some of the broth, without measuring, to cover.
Simmer slowly, covered.
Add broth to keep from drying out.
If you run out of broth, use water.
Cook for an hour or more, making sure it does not get too dry.
A half an hour before serving, heat oven to 400 degrees.
Mix tomato paste, olive oil, salt, pepper and paprika.
Put chicken on baking tray and brush with tomato/oil mixture.
Bake for 20 minutes or until chicken gets a nice toasty finish to it.
To serve, put freekeh on large tray. Top with chicken. Sprinkle with almonds and pine nuts.
Serve with a yogurt salad made of plain yogurt, cucumber, dried mint, chopped green onions, and some salt to taste. Also, serve a salad of finely chopped tomato, cucumber, onion, green pepper, carrot, etc with a dressing of lemon and olive oil.

Nutrition Facts : Calories 1273.4, Fat 67, SaturatedFat 14.6, Cholesterol 195.1, Sodium 490.2, Carbohydrate 110, Fiber 19.9, Sugar 3.1, Protein 65.6

Tips:

Use high-quality ingredients for the best flavor.
Toast the almonds before using them to enhance their flavor.
If you don't have freekeh, you can substitute another whole grain, such as quinoa or brown rice.
Feel free to add other vegetables to the dish, such as chopped carrots, celery, or zucchini.
Serve the dish with a dollop of yogurt or sour cream for extra richness.

Conclusion:

This freekeh with chicken, almonds, and yogurt is a delicious and healthy meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own taste preferences. Whether you are looking for a light and healthy meal or a more substantial dish, this recipe is sure to please.